HOSPITAL CATERING

Abstract

It is possible to isolate five points in the hospital system where caterers may plan to make a positive, caring impact upon patients treated as responsive customers. Only one of these five points deals with the preparation and production of food and beverages and their taste and quality.

Citation

Kipps, M. and Middleton, V. (1990), "HOSPITAL CATERING", Nutrition & Food Science, Vol. 90 No. 3, pp. 8-9. https://doi.org/10.1108/eb059293